Popovers

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OMG!!! Bready, eggy, fluffy light, crusty goodness! Such a great change from biscuits or crescent rolls! I used a muffin pan and got 17 out of the recipe. Mine were perfectly done in 25 minutes. Right out of the oven, I ate 3 of them with butter and honey! Very tall, hollow -- very stunning and impressive presentation at the dinner table. The recipe is so light that it would be very easy to flavor these with some herbs or spices.

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I really liked this recipe and had a lot more success than Joy of cooking. Keeping everything at room temperature, pre-heating the pans, all these small details really make a difference. The popovers came out big and puffed with a perfect webbed center.

The only reason I didn't give this 5 stars is the amount of batter is a little much for 12 popovers (especially if you fill them less than half full and I took them out after only 21 minutes in the oven. Not sure if this is due to the recipe or my own pop over pan/oven temperature.

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I would have given a 5 star rating except that the popovers were basically hollow on the inside - almost no "webbing" of the dough that I like in popovers. I used low fat milk - perhaps that was their downfall. Otherwise, the recipe was pretty simple to assemble, the popovers were beautiful on the outside, lofty, and tasted great. Made with lowfat milk, one popover is 2 pts., for those Watchers of their Weight ;

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Ina's Popovers were right on the mark. After testing the recipe from Williams-Sonoma, Ina's popovers had a less eggy, better texture and even tasted better.

Here are tips for those of you who were disappointed (don't want you to miss out!

1. Very Important! Buy a Popover pan.

2. Preheat the oven for at least ten minutes. Make sure temp is exactly 425
degrees

3. Get your batter ready in a measuring cup to pour directly into the pan

4. Place ungreased popover pan in oven for EXACTLY two minutes.

5. Remove pan from oven, quickly butter the cups and pour batter in

6. Place popover pan on a baking sheet on middle rack.

7. Bake at 425 for EXACTLY 30 minutes--Do not open the oven.

If you follow all of these tips, you are guaranteed to get great popovers, which
are just perfect for breakfast leftovers.

Good Luck!

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These popovers were absoultely terrible. they w4re heavy and eggy. I followed the directions and tips I found on the review list. No one liked them in my family. Huge disappointment

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I followed the recipe exactly and mine came out kind of flat...easy to say that you are " simply not following directions " but things don't always turn out like you expect. Love Ina's recipes best so certainly no insult to her, but I am glad that I tried them out before the holidays..will go back to the old recipe I had, if I can find that cookbook anywhere

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If these are coming out like muffins, you are simply not following the directions. This recipe is perfect, but you MUST measure exact, and make sure you are being very careful with pre-heating the oven and tins and your ingredients are not cold....they are just too good!

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I was disappointed in these popovers. There was no hollow center and they were really just giant muffins. They were still tasty, however my husband, who loves popovers, was disappointed. They were easy to make however.

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These are easy to make and taste find, but are a little too bread-y for a popover.

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I make these popovers every Christmas Eve to serve with my Prime Rib. I use Popover Pans and about a teaspoon of drippings from the roast in the bottom of each cup. From the very first time I made them they were perfect. Large, puffy and delicious. Easy recipe wonderful result.